This easy old-fashioned egg salad is creamy, tasty, and perfect for sandwiches or snacks. You just need eggs, mayonnaise, a bit of mustard, and spices to make this classic dish!
Sometimes I find myself just sneaking spoonfuls straight from the bowl—it’s that good! 😂 It’s super simple to make, and it’s a great way to use up extra eggs. Enjoy it on a slice of bread or with crackers!
Key Ingredients & Substitutions
Eggs: Large eggs are the star here. They should be fresh for the best texture. If you’re short on time, try using hard-boiled eggs from the store, but I prefer the homemade method for freshness.
Mayonnaise: It adds creaminess to your salad. If you want a lighter version, you can substitute Greek yogurt or avocado. They still taste great and add a unique twist!
Mustard: Yellow mustard is classic, but feel free to switch it up with Dijon or spicy brown mustard if you like a little kick. I personally love the sharpness of Dijon in mine!
Green Onion/Celery: These add a nice crunch. If you’re out, chopped pickles can offer a similar texture and tangy flavor. I often toss in some dill pickles for extra zing!
How Do You Perfectly Boil Eggs?
Boiling eggs may seem simple, but getting it right can be a bit tricky. Here’s my method for perfectly cooked eggs without that gray ring around the yolk:
- Start with eggs at room temperature to avoid cracking. Place them in a single layer in your saucepan and cover with cold water.
- Bring the water to a full boil, then cover and turn off the heat. Let them sit for 10-12 minutes, depending on how firm you like your yolks.
- Quickly transfer eggs to an ice bath. This stops the cooking process and makes peeling easier!
With this method, you should have perfectly boiled eggs that are ready for your egg salad!
Easy Old Fashioned Egg Salad Recipe
Ingredients You’ll Need:
- 6 large eggs
- 1/3 cup mayonnaise
- 1 teaspoon yellow mustard (or Dijon mustard)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon finely chopped green onion or celery (optional, for a bit of crunch and freshness)
How Much Time Will You Need?
This simple recipe will take you about 10 minutes of prep time and an additional 30 minutes to chill. In total, you’re looking at around 40 minutes before you can dig into this delicious egg salad!
Step-by-Step Instructions:
1. Boiling the Eggs:
Start by placing the eggs in a single layer in a saucepan. Cover them with cold water, making sure there’s about an inch of water above the eggs. Bring the water to a boil over medium-high heat. Once it’s boiling, cover the pan with a lid and turn off the heat. Let the eggs sit for 10-12 minutes to harden the yolks perfectly.
2. Cooling the Eggs:
After the timer goes off, drain the hot water from the saucepan. Carefully transfer the eggs to a bowl filled with ice water. This will cool them down quickly and make peeling easier. Let them sit in the ice bath for at least 5 minutes.
3. Preparing the Egg Salad:
Once the eggs are cool, peel them and chop them into small pieces. In a large mixing bowl, combine the chopped eggs with mayonnaise, mustard, salt, and pepper. Gently mix everything together until it’s well combined yet still chunky—you want to keep some texture!
4. Adding Extra Crunch:
If you’re using green onions or celery, stir them into the egg mixture now. They add a wonderful crunch and fresh flavor!
5. Chilling and Serving:
Cover the bowl with plastic wrap and pop it into the refrigerator. Allow the egg salad to chill for at least 30 minutes. This resting time helps all the flavors meld together beautifully!
6. Enjoy!
When you’re ready to serve, spread the egg salad on toasted bread slices or enjoy it with your favorite crackers. It’s a classic flavor that’s perfect for a quick lunch or a delightful snack. Enjoy every bite!
Frequently Asked Questions
Can I Use Hard-Boiled Eggs from the Store?
Absolutely! Using store-bought hard-boiled eggs can save time. Just make sure to check the expiration date for freshness, and chop them as you would homemade eggs.
How Do I Store Leftovers?
Store any leftover egg salad in an airtight container in the refrigerator for up to 3 days. If you notice the texture becomes a bit watery, just give it a gentle stir to mix everything back together!
What Can I Substitute for Mayonnaise?
If you want a lighter option, Greek yogurt works great as a mayo substitute! You can also try using avocado for a creamy texture with a different flavor; just mash it well before mixing it in.
Can I Customize the Recipe?
Absolutely! Feel free to add ingredients like diced pickles, fresh herbs (like dill or parsley), or even a dash of hot sauce for an extra kick. Customize it based on your taste preferences!
